CHUTNEY POWDER
INGREDIENTS:
Coconut grated - 1\2 cup
Urad dal and Chana dal - ¼ cup mixed, 3.r
Red chillies - 4
Salt to taste ,5. a small gur
Jaggery(Brown Sugar) - 1 ½ tsp
Hing a pinch.7.imli
Tamarind - the size of a marble.
METHOD :
• Heat oil in a kadai. Fry the dals until golden brown and remove
and keep aside.
• In the same kadai(wok), fry red chillies and hing first. Then add coconut
and fry until it emits a good aroma on a low fire.
• Let all these cool down. Grind into a coarse powder with salt and jaggery
in a mixer/grinder.
(This tastes good with idli, dosa and hot rice with
ghee.)
Back to top
IMLI RICE POWDER
INGREDIENTS:
Tamarind - ½ Cup
Oil
Mustard - 1/2 tsp. mustard
Hing - 3 pinches
Curry leaves - 5
Red chillies - 1
Urad dal - 1 tsp
Chana dal - 2 tsp, 9. p
Peanuts - 2 tsp.,10.a
Turmeric powder - pinch of tumeric powder
Methi-Til Powder:
Red Chillies -3
Methi(Fenugreek seeds) - 1/4 tsp
Sesame seeds - 1/2 tsp
( Roast all these in a kadai and powderand keep aside.)
METHOD:
• Fry mustard seeds and dals separately and keep aside. Roast turmeric
powder and curry leaves and tamarind on a low fire.
• Powder coarsely tamarind , red chillies and add dals and salt.
Mix all the ingredients including methi and til powder.
This powder can be mixed with rice when required. Warm
sesame oil
may be added to the rice if preferred or warm ghee can be mixed.
Back to top
DHANIA POWDER
INGREDIENTS:
Dhania - 1 cup
Red chillies - 4
Hing - 1 pinch
Urad and chana dal- ½ cup(more of urad dal)
Salt to taste,7. imli
Tamarind - the size of a marble.
METHOD:-Roast everything separately and grind to
powder coarsely. Mix with hot rice and ghee whenever required.
Back to top
CORIANDER POWDER
INGREDIENTS:
Coriander leaves- 1 cup (cleaned, washed and chopped, then dried under
fan for 1 hr.)
Tamarind - the size of a small lemon, 3.o
Oil - 1 ½ tsp
Hing - 2 pinches
Urad dal - 2 tblsp
Chana dal - 2 tbls
Salt to taste
Red chillies - 3
METHOD:
• Heat oil in a kadai over medium heat and fry dals, chillies
until golden brown add the hing and salt and switch off the fire.
• Heat the tamarind also on low fire 2,3 minutes to remove moisture
and keep aside.
• First grind into powder the chillies and then the dals and
the tamarind coarsely. Now add the coriander leaves and run the mixer
for a few seconds and remove. Store after it cools down. Refrigerate after
one or two days.
Back to top
DAL POWDERS
INGREDIENTS:
Arhar dal - 1 cup
Chana dal - 1cup
Red chillies - 3
Hing - 2 pinches
Salt to taste.
METHOD :
• Roast both dals separately with chillies, adding salt. Roast until dals
turn golden brown. and emit good aroma. Gas should be kept at minimum.
Dals should get fried properly, that is until little more than golden
brown.
• Let it cool for some time and now grind dals in a mixer(coarse
or fine). This goes well with hot rice and ghee.
Back to top
VEGETABLE MASALA POWDER
INGREDIENTS:
Dhania- 2 tsp, u
Urad dal(washed) - 2 tbsp
Chana dal - 6 or 7tsp
Red chillies - 2 or 3
Hing - a pinch
Poppy seeds - 1/4tsp
METHOD:
• Roast every thing in a kadai over a low heat until dals turn
golden
brown. Let it cool for some time.
• Powder them coarsely. This may be used for stuffing vegetables
also. This powder will be enough for stuffing ten bringals or capsicums
or tender tindas.
Back to top
RASAM POWDER.
INGREDIENTS;- Red chillies 1 cup, dhania twocups pepper 1/8 cup jeera
1/8 cup, and methi 1 tsp.
METHOD: Roast red chillies and other ingredients slightly
for two minutes and let it cool for some time. If it is not crisp keep
it out in the sun for a while. Powder coarsely and store in a container
Back to top
IDLI POWDER (TO BE TAKEN WITH IDLI OR DOSA).
INGREDIENTS:
Red chillies - ½ cup
Urad dal + Chana dal - 1 cup (heaped) (more urad dal)
White sesame seeds - 1/4cup
Hing powder - 1/2tsp
Oil - ½ tsp
Salt to taste.
METHOD:
• Fry chillies in a kadai with the oil on a low heat until chillies change
colour slightly .Remove oil and roast dals, and sesame seeds one by one
so that they are roasted uniformly. Add hing and salt in the end and put
off the gas.
• Let it cool for some time and then powder chillies first, remove
and powder dals with hing and salt (coarse or fine). Mix both and store
in a container. Can be taken
mixed with til oil or ghee. You may reduce the chillis if you want.
Back to top
SAMBAR POWDER - Type 1
INGREDIENTS:
Red chillies - 1cup
Dhania - 1and 1/2cups,
Arhar dal (little more than ¼ cup
Chana dal - ¼ cup
Pepper - 1heaped tsp
Jeera - 1/2tsp
Methi - 1/2tsp
Turmeric powder - 1 pinch.
METHOD:
• Fry chillies in a kadai on a low heat adding a few drops of oil for 2
or 3 minutes. Remove and roast dals and dhania for one or two minutes and turn
off the gas. Now add pepper methi etc. and mix well. Powder everything together
and store in a container.
NOTE:-You may also keep the ingredients in bright sunshine for a day instead
of frying.
Back to top
SAMBAR POWDER - Type 2
INGREDIENTS:
Red chillies - 1cup, d
Dhania - ½ cup
Chana dal - ¼ cup methi
Methi(Fenugreek seeds) - ½ of chanadal.
METHOD:
• Fry chillies in a kadai with ½ tsp oil over a low heat until the
colour changes. Remove and roast other things until chana dal turns golden
brown. This may be powdered coarsely.
• Let it cool for some time. Now powder in a mixer/grinder and store in
a container.
Note;-You may reduce the quantity of chillies according to taste.You may
make rasam also
with sambar powder(first type) but adding a pinch of jeera pepper(mix
powder,coarse) to the rasam while boiling or with tempering adds to the
taste .
Back to top
|
Home